Zucchini Bread
A comforting and moist zucchini bread combining the sweetness of sugars and the earthiness of grated zucchini, creating a delightful loaf perfect for any occasion.
Ingredients
Wet Ingredients
- 2 cups freshly grated zucchini Use fresh zucchini for best flavor.
- 1 cup granulated sugar Regular sugar.
- 0.5 cup brown sugar Adds moisture and depth of flavor.
- 0.5 cup vegetable oil Can substitute half with applesauce for a healthier version.
- 3 large eggs Room temperature preferred.
- 2 teaspoons vanilla extract Fragrant vanilla enhances flavor.
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with a gluten-free blend.
- 1 teaspoon baking soda Leavening agent.
- 0.5 teaspoon baking powder Supports rising.
- 1 teaspoon ground cinnamon Adds warmth and spice.
- 0.5 teaspoon salt Enhances all flavors.
Optional Ingredients
- 0.5 cup chopped walnuts or pecans Add crunch if desired.
- 1 cup blueberries or cranberries For a fruity twist.
- as desired mini chocolate chips For a sweet version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- If desired, fold in chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For storage, keep in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for longer storage. Grate zucchini ahead of time to remove excess moisture for a denser loaf.